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Vegetable frittata in the oven

You will need
  • �Fresh potatoes (220 g);
  • �Fresh champignons (40 g);
  • - eggs (3 pcs.);
  • - fresh large tomato;
  • �� average bulb;
  • �Fallness (160 g);
  • - cheese (40 g);
  • - Salt, garlic and pepper to taste;
  • - butter (25 g).
Rinse thoroughly and clean all vegetables. Remove the peel from the potato, remove the skin from the tomato. To do this, first dip the tomato in boiling water for 2-4 minutes. So the skin will move faster. Cut the tomatoes. Divide the Bulgarian pepper into two parts and remove the internal seeds.
Potatoes finely chop into cubes, and then boil until half cooked in water with salt. Put the potatoes to cool in a separate bowl. Wash the mushrooms, remove excess dirt and chop in any form. Onions also chop in the form of small cubes.
Bulgarian pepper and ham cut into thin strips. Take the potatoes, mash the pestle. Next, add in the potato mass of eggs, salt and pepper. Crushed garlic is also put in the dough. Stir everything into a homogeneous mass.
Grease a deep mold with oil, lay a layer of potato dough. Separately, fry all the vegetables and ham in a pan. Place the filling on a layer of potatoes and send to the oven for 30-40 minutes. After this time, open the oven, remove the frittata, sprinkle with grated cheese and put the dish back in the oven. After 10-15 minutes, the cake will be ready. Place the frittata on a flat dish and serve with sour cream sauce.

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